Smoked paprika gives these cheese straws zip

By Suzi Hogan

Mansfield Record

I have a great easy recipe to have on hand when guests drop by during the holidays. But wait, it’s 2020 and guests won’t be dropping by this year. Bah, humbug. Well, make a batch to have on hand and you can munch on them during every Hallmark movie. Enjoy!

Southern Cheese Straws

1 ½ cups flour

1 teaspoon salt

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ pound shredded sharp cheddar cheese

1 stick butter

Note:  The smoked paprika makes a big difference in taste as opposed to plain paprika. Once I discovered it, I threw away my plain paprika. If you haven’t tried it, do so.

Directions

Pulse the dry ingredients in a food processor until they are combined and then add the butter and cheese. Continue pulsing until the mixture is combined.

Shape the dough into a cylinder and wrap in plastic or parchment and let it rest for 20 minutes or place in the fridge until you are ready to use.

With the dough at room temperature, fill a cookie press with a star disc and pipe long ribbons of dough on a cookie sheet lined with parchment paper, about an inch apart. Cut each ribbon about every 5 or 6 inches. Alternatively, roll the dough into long, very thin cylinders and double them, twisting the thin rolls into half of their original size. Each of the finished ones should measure about 5 or 6 inches long.

Heat the oven to 375 degrees.

Bake for 13 minutes or just until the roll begin to brown.

These will keep for up to three weeks if stored between sheets of parchment paper in an airtight container.

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at suzi.recipes@yahoo.com.

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